Mustard Tarragon Chicken

• 4 whole Chicken Breasts
• 2-1/2 cups Broccoli Florets
• 1 cup Grape Tomatoes
• 1-1/2 cup Mayonnaise
• 2 Tablespoons White Vinegar
• 1/4 cups Dijon Mustard
• 2 Tablespoons Dried Tarragon
• Salt And Pepper
• Olive Oil

1. Cut chicken into bite-sized pieces and season with salt and pepper. Saute in olive oil until cooked through. Put in a large bowl and set aside.
2. While chicken is cooking, cook broccoli in the microwave until tender. Don't cook it as long as you normally would-you want it to be just a little crunchy. Then dice tomatoes and add both broccoli and tomatoes to the bowl with the chicken.
3. For the dressing: Whisk together the mayo, vinegar, mustard, tarragon, salt and pepper. Then add to the chicken mixture. Refrigerate for at least an hour. Serve cold.

chicken breasts, broccoli florets, grape tomatoes, mayonnaise, white vinegar, ubc, tarragon, salt, olive oil

Taken from tastykitchen.com/recipes/salads/mustard-tarragon-chicken/ (may not work)